Artichoke, Fetta & Tomato Fettucine
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Artichoke, Fetta & Tomato Fettucine
Recipe by Louis Tikaram
Serves – 4
Prep Time – 10 mins
Cook Time – 10 mins
Ingredients
1 pack San Remo Fettuccine
½ cup extra virgin olive oil
4 garlic cloves, crushed
1 cup chopped fresh parsley
2 cups grape tomatoes, halved
3 green onions, finely sliced
1 tsp Coles black pepper
1 small jar marinated artichoke hearts, drained
¼ cup pitted Kalamata olives, halved
¼ cup crumbled feta cheese
½ cup basil leaves
Zest of 1 lemon
Coles chilli flakes, to taste
Coles sea salt, to season
Method
Cook the San Remo Fettuccine to al dente in a large pot of salted water, about 6 minutes.
When the pasta is almost ready, heat the extra virgin olive oil in a large frying pan over medium heat. Lower the heat and add the garlic, stirring regularly until golden brown.
Add the grape tomatoes and green onions, followed by the chopped parsley. Cook over low heat until just warmed through, about 30 seconds.
Drain the cooked pasta and return it to the pot. Pour the warm olive oil mixture over the pasta and toss to coat thoroughly. Season with salt and pepper, then toss again.
Stir in the marinated artichokes, olives, crumbled feta, basil, lemon zest, and crushed chilli flakes. Toss everything together until evenly mixed.
Serve immediately in pasta bowls, topping with more fresh basil leaves and extra feta if desired.
